This alu sabji is really simple, healthy and delicious. It still has a bite but isn’t super crunchy and raw which is how a sabji should be to absorb all the spices. Eat as a topping on sourdough or chapati or have with tarka dhal on the side.
1 tsp cumin seeds
1 tsp black mustard seeds
4 large plum tomatoes, finely chopped
2 potatoes, finely chopped
300g green beans, sliced into small pieces
¾ tsp salt
¾ turmeric powder
¾ tsp chilli powder
1 tsp garam masala
150g sugar snap peas, ends removed and halved
½ tsp chaat masala
In a hot pan add cumin seeds and black mustard seeds and let sizzle.
Add tomatoes to pan and cook for 5 mins on high heat until softened.
Add spices, beans and potatoes and mix through.
Add 2 tbsp water to help cook the potatoes.
Cover and cook on medium to low heat for 10 minutes.
Check to see if it’s cooked and stir.
Add the sugar snap peas and mix in.
Cook for another 5 minutes.
Potatoes should be soft, green beans cooked and the sugar snap peas still crunchy.
Serve and sprinkle some chaat masala over it to finish.